Bavarian Cream As A Filling?

Decorating By SFcakelady Updated 1 Mar 2009 , 10:27pm by JanH

SFcakelady Posted 1 Mar 2009 , 10:20pm
post #1 of 2

A customer wants me to use Bavarian Cream as a filling. icon_rolleyes.gif I'm frosting the cake with BC. I've never used Bavarian Cream as a filling, mainly because I'm afraid of it oozing out the sides. Is Bavarian cream ok to use as a filling or is it too "soupy". And can I use it in a tierd cake? icon_confused.gif

1 reply
JanH Posted 1 Mar 2009 , 10:27pm
post #2 of 2

Bavarian cream is great as a filling. icon_smile.gif

Just don't overfill and be sure to use a b/c dam to keep all that goodness where it's supposed to stay!

Everything you need to know to make tiered/stacked/layer cakes:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

(Links to Wilton's cake assembly help... How to level, dam, etc. and so much more.)

BTW, Bavarian Cream comes as a sleeved pastry filling (usage chart in above thread) that doesn't require refrigeration.

HTH

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